I was filming for a Mediacorp programme and a producer introduced me to Yap Kee Wanton Noodles (葉记全蛋云吞面). What makes them special is their 100% egg noodles (全蛋面)!

Yap Kee is a family business. Richard and his wife are originally from Batu Pahat, Johor. Richard’s brother, Bernard, used to own a wanton mee stall under the same name in Taman Johor Jaya. He is famous for his flying wanton mee. The couple started the business in 2003, and have made their presence known and felt in Jurong East, Bukit Gombak, Holland Drive, and Clementi.

Sadly, you won’t see any flying wanton mee in Singapore but their egg noodles came from the same supplier that used to supply to the now-defunct Yap Kee in Johor Bahru.

The noodles are made using only eggs and gluten flour without the addition of water. They were cooked in hot and cold water before being tossed in the air. The egg noodles were cooked to a delightful QQ texture. They were springy and firm, and were evenly coated in a housemade sauce made from lard, chilli and oil. Give the noodles a good toss and slurp them up. Confirm no alkaline taste!

Richard also roasts his own char siew. He uses fresh pork only. It was decent, with a balance of sweet and savoury notes. I wish it was fattier though. There is a good amount of filling in the juicy dumplings.

Each plate of wanton mee starts from $3.50, and it comes with some char siew, wantons and vegetables. Richard always recommend customers to try the noodles without any seasonings like chilli and black sauce. Yap Kee also serves dumpling and shredded chicken noodles.

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